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Error temperate four - Office Equipment & Supplies

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If the copier sharp you can fix the problem #*C* press14 press print key

Posted on Oct 21, 2013

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SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Posted on Jan 02, 2017

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Cam i temper chocolate even though today is a really humid day?


I generally avoid tempering chocolate on really hot or humid days.

Feb 18, 2013 | Kitchen Appliances - Others

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Fun Facts About Chocolate Tempering


Temperature:
Chocolate is best stored in a dark, dry, cool place, about 13-15 degrees Celsius.
It should not be stored in the fridge nor near strong smelling foods as it will absorb the smell very easily.
If chocolate is wrapped and stored properly it can be kept even for a year.
Regarding the tempering, it is always best to temper chocolate at room temperature (around 20-22 degrees C) .

Water:
Tempering does not go well with water. If you need to temper your chocolate, do not mix it with water. The slightest amount of moisture will cause it to seize.
For this reason you should always make sure that all utensils and the machine are completely dry and that the chocolate isn't more than 10 degrees colder than room temperature. Otherwise condensation will form on the chocolate's surface as soon as it's exposed to the warmer conditions.

Quantities:
If you need to temper large quantities of chocolate (over 700gm) it is best to temper a portion of it, and then substitute some of the tempered chocolate that you use, with melted untempered chocolate.
For example if you use 100cc of tempered chocolate you can then add to the temperer exactly 100cc of melted untempered chocolate and let it blend. In a few seconds the mixture should be fully tempered again. If it does not temper properly, you can press the "melt" button, wait for the cursor to show 43 degrees, and then push "temper", adding more "seed" chocolate.

Viscosity and Texture:
Tempered chocolate should be viscous. The more viscous the better it will cling to a dipped piece, the thicker the coat will be. The more runny the chocolate, the thinner the coating.
In order to adjust viscosity, if the chocolate is too thick you can add small amounts of cocoa butter either by using the method of tempering large quantities of chocolate, or by adding the cocoa butter behind the baffle and go through the cycle again, pressing "melt" and then "temper" and adding "seed" chocolate.

If the normal tempering method doesn't work, try using the Temper 2 option, which includes a slower cooling.

If the chocolate is over-tempered and thick, it could be caused by pieces of cool or solid chocolate in the bowl.
If this happens press "reset", then "melt", wait until the cursor returns to 43 degrees and then press "temper", adding 85gm of solid chocolate behind the baffle, continuing the tempering as usual.

Dipping:
- make sure the piece is completely dry. Dust it with cornflour if you want to be sure of the absence of mousture on its surface.
- make sure the chocolate has the right amount of fat, as too much fat would make the coating too thin and too little fat would make it too thick.
- For a complete coverage of the piece, choose a suitable dipping tool
- make sure you have a ready sheet of unwaxed paper or parchment to set the dipped pieces on.
- allow pieces to set for 24 hours.
- if the dipped piece cracks it means it was probably too cold.

on Jan 01, 2014 | Kitchen Appliances - Others

1 Answer

Whats the temper of a straight razor?


The temper of the razor is the heat treatment imparted to the blade during its manufacture. Razors can be either hard, medium or soft temper each with its own benefits.

Feb 06, 2013 | Health & Beauty

1 Answer

What can I buy to temper 2-6 pounds of chocolate?


i recommend the ACME tabletop temperer. it costs about 725 online and when the lightbulbs finish, they are cheap to replace. its a great investment.

Jan 24, 2013 | Kitchen Appliances - Others

1 Answer

Bought a Seat Ibiza in November 2009. Just noticed crack in windscreen. It is not a 'chip' like from a stone or other object. It is a fissure, a line crack. Could this have been caused by the extremes of...


It's tempered glass so it can handle the extreme to a point unless you live in the south pole. A crack will always happen if not immediately when a solid object hits the tempered glass. Characteristic of tempered glass is that once it's gone through it's tempering process cannot be cut or gouged for fitment adjustment because it will always crack rendering useless. Unlike untempered glass you can gouge and cut it as many times to fit it in place.

What it means is when ever a tempered glass gets dinged hard enough to gouge it, it will most certainly crack. But for a crack to happen without a gouge because of temperature changes are unlikely because of the tempering process will withstand this changes except subjecting it to a fire above it's flash point.

Jan 16, 2010 | 2001 Volkswagen Golf

1 Answer

Do you know how to explain error code for Panasonic Plain Paper Copier FP-7722 E 7? Our copier locked up...


I believe you have a temperator warm up issue, when does the error ocuur after initially turning on, if it's within 120 seconds or less it's probably a fuse if after it's probably a lamp.

\Thank You,

Mikey

Apr 03, 2008 | Office Equipment & Supplies

1 Answer

Color problem


This can be caued by the color wheel cracked. There are four sections of glass that were glued together to form the color wheel. Sometimes the lamp over temperated and can crack the color wheel. I have new ones in stock and this is not recommended for home user to replace. I can fix it for you.

Mar 03, 2008 | HP vp6320 Multimedia Projector

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